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This is a sweet milk stout that I designed to make my wife happy. She's not always down for the cause and I wanted something that would make her glad that I am a home brewer. Mission status: A complete success. This is one that I will make again and again. I actually think this would be good...

From BeerSmith Style: American Brown Ale (19C) Batch Size: 5.50 gal Boil Size: 6.22 gal Color: 24.7 SRM Bitterness: 31.6 IBUs Ingredients Amount Name Type # 7 lbs 8.00 oz Pale Malt (2 Row) Bel (3.0 SRM) 1 lbs Caraaroma (130.0 SRM) 8.00 oz Carafa I (337.0 SRM) 8.00 oz...

Over the summer I picked about 20 lbs of dwarf plums (about the size of a cherry) to use in a red sour. I've picked out a recipe and am ready to brew. The only thing I'm not sure of is whether or not to pit the plums before adding to secondary. Does it make a difference and if so what is that...

The title pretty much says it all. I started with pasteurized organic unfiltered juice. OG was 1.050 and after two weeks in primary it was at 1.010. I racked to secondary and after a week there it is just as cloudy as the day I started and the SG hasn't changed. With my last batch, it was...

OK I'm a noob. I started brewing 4 months ago and so far I made one all extract, two partial mashes and two batches of cider. SWMBO requested that I make a chocolate stout and I thought it would be a great way to start on AG brewing. So I made a cooler mash tun, researched recipes and finally...

I have a small concern. I just started an American wheat ale with Wyeast american wheat yeast. The optimum range is 58 to 72, but my house (old house with no AC) is 78 during the day and my cellar is 56 at night. Where is the best place? I'm worried that too rapid an attenuation could produce...